1-甲基环丙烯结合魔芋葡甘聚糖/κ-卡拉胶涂膜处理对梨货架期品质的影响

doi:10.7506/spkx1002-6630-20240326-196

食品科学 ›› 2025, Vol. 46 ›› Issue (10): 249-256.doi: 10.7506/spkx1002-6630-20240326-196

1-甲基环丙烯结合魔芋葡甘聚糖/κ-卡拉胶涂膜处理对梨货架期品质的影响

张怡，王佳艺，黄雯，张映曈，凌军，李鹏霞，程顺昌，杨青松，周宏胜

（1.江苏省农业科学院，农业农村部农产品冷链物流技术重点实验室，江苏南京 210014；2.沈阳农业大学食品学院，辽宁沈阳 110866；3.南京市蔬菜科学研究所，江苏南京 210042；4.江苏省农业科学院果树研究所，江苏南京 210014；5.江苏大学食品与生物工程学院，江苏镇江 212013）

出版日期:2025-05-25 发布日期:2025-05-07
基金资助:
“十四五”国家重点研发计划重点专项（2022YFD2100601）；国家自然科学基金青年科学基金项目（31901746）

Effects of 1-Methylcyclopropene Combined with Konjac Glucomannan/κ-Carrageenan Coating Treatment on the Quality of Pears during Shelf Life

ZHANG Yi, WANG Jiayi, HUANG Wen, ZHANG Yingtong, LING Jun, LI Pengxia, CHENG Shunchang, YANG Qingsong, ZHOU Hongsheng

(1. Key Laboratory of Agricultural Products Cold Chain Logistics Technology, Ministry of Agriculture and Rural Affairs, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. Food Science College, Shenyang Agricultural University, Shenyang 110866, China; 3. Nanjing Institute of Vegetable Science, Nanjing 210042, China; 4. Institute of Pomology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 5. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

Online:2025-05-25 Published:2025-05-07

摘要/Abstract

摘要： 为探究1-甲基环丙烯（1-methylcyclopropene，1-MCP）结合魔芋葡甘聚糖/κ-卡拉胶（konjac glucomannan/κ-carrageenan，KGM/KC）涂膜处理对梨的保鲜效果，以‘苏翠1号’梨为实验材料，研究清水（对照组）、1-MCP、KGM/KC涂膜、1-MCP＋KGM/KC涂膜4 种处理对梨货架期品质和活性氧代谢的影响。结果表明，1-MCP和KGM/KC涂膜处理均可以延缓梨货架期品质下降；与单独处理相比，1-MCP＋KGM/KC涂膜处理可更有效地降低梨果实采后呼吸强度和乙烯释放速率，提高梨果实超氧化物歧化酶、过氧化物酶和过氧化氢酶等抗氧化酶活性，降低超氧阴离子生成速率，减少过氧化氢和丙二醛积累，延缓梨果实硬度、抗坏血酸、可溶性糖和可滴定酸含量下降。综上，KGM/KC涂膜可以保持梨的货架期品质，1-MCP＋KGM/KC涂膜处理可以更有效地延缓梨品质下降、延长梨的货架期，为其在梨采后保鲜中的应用提供了参考。

关键词: 1-甲基环丙烯；魔芋葡甘聚糖；κ-卡拉胶；涂膜；梨；货架期

Abstract: In order to study the effect of 1-methylcyclopropene (1-MCP) combined with konjac glucomannan/κ-carrageenan (KGM/KC) coating treatment on the preservation of pears, ‘Sucui 1’ pears subjected to one of four treatments: water (control), 1-MCP, KGM/KC coating, and 1-MCP + KGM/KC coating was evaluated for quality and reactive oxygen species metabolism during shelf life. The results showed that both 1-MCP and KGM/KC coating treatments delayed the decline in the quality of ‘Sucui 1’ pears. Compared with the single treatments, 1-MCP + KGM/KC coating treatment reduced the postharvest respiration intensity and ethylene release rate, and improved the activities of antioxidant enzymes such as superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT). Furthermore, it significantly inhibited the production rate of superoxide anion radical, reduced the accumulation of H2O2 and malondialdehyde (MDA), and delayed the decrease in the hardness and the contents of ascorbic acid, soluble sugar and titrable acid in pear fruits. In conclusion, KGM/KC treatment could maintain the quality of ‘Sucui 1’ pears during shelf life, and 1-MCP + KGM/KC coating treatment could more effectively delay the quality decline and extend the shelf life of ‘Sucui 1’ pears, providing a reference for its application in post-harvest preservation of pears.

Key words: 1-methylcyclopropene; konjac glucomannan; κ-carrageenan; coating; pear; shelf life

中图分类号:

TS255.3

张怡，王佳艺，黄雯，张映曈，凌军，李鹏霞，程顺昌，杨青松，周宏胜. 1-甲基环丙烯结合魔芋葡甘聚糖/κ-卡拉胶涂膜处理对梨货架期品质的影响[J]. 食品科学, 2025, 46(10): 249-256 https://doi.org/10.7506/spkx1002-6630-20240326-196

ZHANG Yi, WANG Jiayi, HUANG Wen, ZHANG Yingtong, LING Jun, LI Pengxia, CHENG Shunchang, YANG Qingsong, ZHOU Hongsheng. Effects of 1-Methylcyclopropene Combined with Konjac Glucomannan/κ-Carrageenan Coating Treatment on the Quality of Pears during Shelf Life[J]. FOOD SCIENCE, 2025, 46(10): 249-256 https://doi.org/10.7506/spkx1002-6630-20240326-196

[1]	林凯琳张凯苑晴晴王瑜李立郎何洲史健勇石吉勇周晨光邹小波. 基于真空辉光放电冷等离子体预处理的胡萝卜片干燥品质变化规律[J]. 食品科学, 0, (): 0-0.
[2]	张乐，史宇婷，史冠莹，蒋鹏飞，赵丽丽，肖作兵，程一鸣，王赵改. 多指标综合评价辣椒干燥方式：干燥效率、品质特性与风味分析[J]. 食品科学, 2026, 47(10): 271-283.
[3]	林云卓雅，严丽霞，张毅. 真空浸渍对鲜切释迦果冷藏期间品质的影响[J]. 食品科学, 2026, 47(10): 284-292.
[4]	王晓雯，唐中华，马荣华，赵紫薇，蒲陆梅，许卫兵，李永才，龙海涛. 双醛羧甲基纤维素钠/精氨酸接枝壳聚糖水凝胶的构建及其对葡萄的保鲜[J]. 食品科学, 2026, 47(10): 320-329.
[5]	任紫烟，贾连文，宋迪，马燕平，安容慧，杨相政. 1-甲基环丙烯复合乙烯吸收剂处理对黄金百香果软化皱缩的影响[J]. 食品科学, 2026, 47(10): 338-345.
[6]	魏丽娟，魏明，王昕，吴小华，陈柏，于嘉文，冯毓琴. 青花菜自发气调包装微环境与保鲜性能[J]. 食品科学, 2026, 47(10): 346-353.
[7]	金涵竹，王淑培，陆光展，蒙士，泽仁德西，刘文青，杭方学. 采后柑橘主要病害及防控技术研究进展[J]. 食品科学, 2026, 47(10): 378-393.
[8]	金涵竹王淑培陆光展蒙士泽仁德西刘文青杭方学. 采后柑橘主要病害及防控技术研究进展[J]. 食品科学, 0, (): 0-0.
[9]	张乐史宇婷史冠莹蒋鹏飞赵丽丽肖作兵程一鸣王赵改. 多指标综合评价辣椒干燥方式——干燥效率、品质特性与风味分析[J]. 食品科学, 0, (): 0-0.
[10]	王晓雯唐中华马荣华赵紫微蒲陆梅许卫兵李永才龙海涛. 双醛羧甲基纤维素钠/精氨酸接枝壳聚糖水凝胶的构建及其对葡萄的保鲜[J]. 食品科学, 0, (): 0-0.
[11]	任紫烟贾连文宋迪马燕平安容慧杨相政. 1-甲基环丙烯复合乙烯吸收剂处理对黄金百香果软化皱缩的影响[J]. 食品科学, 0, (): 0-0.
[12]	林云卓雅严丽霞张毅. 真空浸渍对鲜切释迦果冷藏期间品质的影响[J]. 食品科学, 0, (): 0-0.
[13]	魏丽娟魏明王昕吴小华陈柏于嘉文冯毓琴. 青花菜自发气调包装微环境与保鲜性能[J]. 食品科学, 0, (): 0-0.
[14]	罗育扬，王丹，田滨绮，唐洁，张兴中. 肉桂醛修饰的青花椒精油微胶囊对砂糖橘非接触式抑菌效果与贮藏品质的影响[J]. 食品科学, 2026, 47(9): 291-301.
[15]	罗育扬王丹田滨绮唐洁张兴中. 肉桂醛修饰的青花椒精油微胶囊对砂糖桔非接触式抑菌效果与贮藏品质的影响[J]. 食品科学, 0, (): 0-0.

1-甲基环丙烯结合魔芋葡甘聚糖/κ-卡拉胶涂膜处理对梨货架期品质的影响

Effects of 1-Methylcyclopropene Combined with Konjac Glucomannan/κ-Carrageenan Coating Treatment on the Quality of Pears during Shelf Life

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价